Bloom the gelatin on a few tablespoons of orange juice. Let it soak into the liquid. Set the remaining orange juice in a saucepan on medium heat. Add sugar & orange zest, stir until the sugar is dissolved and bring to a boil. Then a

dd this hot mixture into the soften gelatin mixture and stir. Pour it into the mini bowls. Let them cool completely, then put in the fridge.

The next day, use a spoon to take them out.

Prepare the mold:

Cut the sponge cake into 6 circles, ⅓-inch thick.Place the sponge cake in the mold, and brush the sponge cake with mango jam.

Whisk 100g of cold heavy cream until it forms into soft peaks. Place it in the fridge.

Beat the cream cheese until it’s soft and free of lump. Add sugar bit by bit, and beat until the sugar dissolved. Add yogurt, and mix well.

Bloom the gelatin on half of the heavy cream at room temperature. Let it soak into the liquid.

Place the remaining room temperature heavy cream in the microwave for 30 seconds, or until it boils. Pour it into the soften gelatin mixture, and mix well to ensure that there are no lumps of undissolved gelatin. Add the gelatin mixture into the cream cheese cake batter. Mix well. Then gently fold the cold whipped cream into the mixture.Put the mixture into a piping bag. Pipe the mixture into the mold, just enough to cover the bottom. Place the orange jelly on top. Then continue piping the mousse to cover the jelly.Level and smooth the top.Then cover and refrigerate for 4 hours (or overnight) to firm.To take the cake out of the molds, use a hot towel cover around the mold to melt the fat for 30 seconds or so. Then push the cake down while you lift the mold.